Name: Mushroom Cacciatore with Fettuccine recipe by Ambika Venkat at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Mushrooms (cut into quarters)- 250 gms; Onion (chopped) – 1 large; Green pepper (capsicum, chopped) – 1 large; Carrot (chopped) – 1 small; Garlic (chopped) – 6-8 large cloves; Red Pepper flakes – 1/2 tsp (omit if you are using jalapenos); Bay Leaf – 1 no.; Dried Oregano – 1 tsp; Parsley (chopped) – 3-4 Tbsp; Tomatoes (blached, peeled, seeded and chopped) - About 2 cups or use Canned tomatoes in juice; Red Wine – 1 cup (I used some dry Red wine); Extra virgin olive oil – 3-4 Tbsp; Salt & Pepper – to taste; Fettuccine (or any other pasta) – 250 gms; Parmesan Cheese - as required top serve on Pasta

ABOUT Mushroom Cacciatore with Fettuccine RECIPE

One of my favorite recipes with Mushrooms! Inspired by a dish that we tasted at an American restauran a few years ago.

Ingredients Serving: 2

Mushrooms (cut into quarters)- 250 gms
Onion (chopped) – 1 large
Green pepper (capsicum, chopped) – 1 large
Carrot (chopped) – 1 small
Garlic (chopped) – 6-8 large cloves
Red Pepper flakes – 1/2 tsp (omit if you are using jalapenos)
Bay Leaf – 1 no.
Dried Oregano – 1 tsp
Parsley (chopped) – 3-4 Tbsp
Tomatoes (blached, peeled, seeded and chopped) - About 2 cups or use Canned tomatoes in juice
Red Wine – 1 cup (I used some dry Red wine)
Extra virgin olive oil – 3-4 Tbsp
Salt & Pepper – to taste
Fettuccine (or any other pasta) – 250 gms
Parmesan Cheese - as required top serve on Pasta

Instructions

Heat the olive oil in a pan and add in the bay leaf, onions, garlic and carrots, with a pinch of salt and pepper and saute until the vegetables are soft and lightly browned.
Add in the chopped green pepper and cook for about 5 minutes. Then add the mushrooms and cook for another 5 minutes. Now lower the heat and add the red wine. This will de-glaze the pan and pick up all of the wonderful flavors.
Let the vegetables simmer in the wine until the wine is cooked off. Then mix in the diced tomatoes and simmer until the rawness of the tomatoes goes away.
Add water to adjust the consistency of the sauce to your liking. Add salt and pepper to taste. Mix in the oregano and cook for another 5-10 minutes.
Finish with lots of chopped parsley. Sprinkle some grated Parmesan cheese on top and serve over fettuccine or any other pasta!

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